This recipe for baked garlic parmesan potato wedges has been a staple in my kitchen for years. I first put this combination together on a busy weeknight when I needed something comforting, quick, and able to please both kids and adults. The result was exactly what I wanted: wedges with a crisp, golden exterior flavored with garlic and Italian herbs and a soft, fluffy interior that reminded me of classic comfort food without the fuss of frying. It’s simple enough to toss together from pantry ingredients yet impressive enough to serve at a casual dinner or game-night spread.

I discovered the balance of olive oil, garlic powder, and freshly grated parmesan one winter evening while trying to stretch a few russet potatoes into a satisfying side. The parmesan adds a toasty, savory note that browns beautifully in the oven while the Italian seasoning brings familiar Mediterranean aromatics. These wedges are perfect for dunking in ketchup, aioli, or sour cream, and they hold up well if you want to make them ahead and re-crisp before serving. They’ve become my go-to when I need something that’s both reliable and crowd-pleasing.

Ingredients

• Russet potatoes (3–4 large): Choose firm, medium-to-large russets with dry skin for the best texture. The high starch content yields a fluffy interior when baked; scrub well and leave the skins on for extra flavor and fiber.
• Olive oil (4 tablespoons): Extra-virgin olive oil lends flavor and helps the wedges crisp. You can substitute a neutral oil if you prefer a lighter olive note, but EVOO adds depth.
• Salt (2 teaspoons): Use fine sea salt or kosher salt—adjust to taste. If using coarse salt, lightly crush before tossing to ensure even distribution.
• Garlic powder (2 teaspoons): Garlic powder provides a baked garlic flavor without burning; if you prefer fresh garlic, use 1–2 cloves minced and mix with the oil.
• Italian seasoning (2 teaspoons): A blend of oregano, basil, and thyme brightens the wedges; choose a high-quality blend or make your own from dried herbs.
• Shredded parmesan cheese (1/2 cup): Freshly shredded parmesan (not pre-grated) melts and browns better, giving you those golden, savory edges. Grana Padano or Pecorino Romano are fine swaps if you like a saltier profile.

Instructions

Preheat the oven: Set the oven to 375°F (190°C) and position a rack in the center. Lightly grease a large baking sheet with 1 teaspoon of olive oil or line it with parchment paper to prevent sticking and simplify cleanup. Allow the oven to fully come to temperature so the wedges start crisping immediately. Slice the potatoes: Wash and scrub 3–4 large russet potatoes and dry them thoroughly. Cut each potato lengthwise into quarters to make wedges; if potatoes are very large you can cut each quarter in half so the wedges are uniform. Uniform size ensures even cooking and consistent fork-tender centers. Toss with oil: Place the wedges in a large bowl and drizzle with 4 tablespoons of olive oil. Toss well to coat each wedge; the oil promotes browning and helps the seasonings adhere. If you’re using minced fresh garlic, add it to the oil now so it spreads evenly. Season and add cheese: In a small bowl combine 2 teaspoons salt, 2 teaspoons garlic powder, and 2 teaspoons Italian seasoning. Sprinkle the mixture over the oiled wedges, then add 1/2 cup shredded parmesan. Toss again until the wedges are evenly coated—the cheese will adhere to the oil and create those desirable golden crusts. Arrange on the sheet: Spread the seasoned wedges in a single layer on the prepared baking sheet with the skin-side down. Avoid overcrowding; use two sheets if necessary. Leaving space between wedges allows hot air to circulate and produce crisp edges rather than steaming them. Bake until tender: Bake at 375°F (190°C) for 25–35 minutes, turning the wedges once halfway through for even browning. Look for a deep golden color and a fork-tender interior. Total time depends on wedge thickness—test a thickest piece with a fork before removing from oven.

Storage Tips

Cool wedges completely before refrigerating to avoid soggy condensation. Store in an airtight container for up to 4 days; layer with parchment paper to keep surfaces from sticking. To freeze, par-bake for 12–15 minutes until just starting to brown, cool on a rack, then freeze in a single layer on a tray before transferring to a resealable bag for up to 3 months. Reheat frozen wedges in a preheated 425°F oven for 12–18 minutes to restore crispness, or pan-roast in a skillet with a light coating of oil for 6–8 minutes.

Ingredient Substitutions

If you don't have parmesan, use Pecorino Romano for a saltier, sharper flavor or mild cheddar for a different melting profile—expect a less nutty finish. For dairy-free needs, substitute nutritional yeast and an extra pinch of salt to mimic the umami; use a high-quality neutral oil instead of olive oil to reduce flavor overlap. Swap russets for Yukon Gold if you prefer a creamier interior; reduce baking time slightly since gold potatoes cook faster. To cut sodium, halve the salt and increase herbs and lemon zest for brightness.

Serving Suggestions

Serve with garlic aioli, tangy yogurt-dill dip, or classic ketchup. For a more substantial plate, pair wedges with grilled chicken, a green salad with lemon vinaigrette, or burgers. Garnish with chopped parsley or chives and a light dusting of extra parmesan for presentation. For party platters, arrange wedges in a circle around small bowls of different sauces—smoky chipotle mayo, spicy ketchup, and herb yogurt—to give guests variety.

Cultural Background

Potatoes are a cornerstone of many culinary traditions. The idea of oven-roasted wedges draws from European roasted potato techniques and the Italian love of parmesan and herbs. The combination of garlic and hard-grated cheeses is common across Mediterranean cuisines; here it translates into a casual American side that borrows those Mediterranean flavor building blocks. This approach—simple, herb-forward, and cheese-finished—has been adapted worldwide and fits comfortably in comfort-food rotations everywhere.

Seasonal Adaptations

In colder months, boost warmth with smoked paprika or a pinch of cayenne and serve with hot mustard dip. In summer, lighten the dish with lemon zest in the seasoning mix and a parsley-lemon gremolata sprinkled on top just before serving. For holiday gatherings, add a sprinkle of chopped rosemary and a drizzle of browned-butter vinaigrette to elevate the wedges into a celebratory side.

Meal Prep Tips

For easy weeknight dinners, wash and cut potatoes in advance and store submerged in cold water for up to 24 hours to prevent browning. When ready to use, drain, dry thoroughly, then toss with oil and seasonings and bake. Par-baked wedges held in the fridge for a day can be finished in the oven for 10–12 minutes to re-crisp. Use shallow, wide containers to store single layers for better reheating quality.

Give these wedges a try as your next simple but impressive side—once you taste that parmesan-crisped edge, you'll keep them on rotation. They’re flexible, reliable, and always a hit at any table.